Warm carrot pudding with gingered fruit compote

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warmcarrotpuddingwithgingeredfruitcompote

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------PUDDING-------------------------------
3/4 c Soy milk
1/4 c Cornstarch
1/2 ts Baking powder
1/2 c Maple syrup
1 1/2 c Packed grated carrots
3 c Day old whole grain bread
-- crumbs
2 ts Freshly grated ginger
2 ts Cinnamon
1/4 ts Nutmeg
3/4 c Raisins
1/3 c Ground walnuts

--------------------------COMPOTE-------------------------------
1 ea Orange, peeled chopped
1 ea Apple, cored chopped
1/2 c Dried apricots, chopped
1 c Water
1/2 c Frozen pineapple juice
-- concentrate
2 ts Slivered fresh ginger

---------------------------CREME--------------------------------
1/2 c Raw cashews
1/3 c Water
1/3 c Maple syrup
1 ts Vanilla

PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch
baking powder. Combine with other pudding ingredients pour into a
9" X 5" cake pan. Cover with foil bake 1 to 1 1/4 hours. Let cool
for 30 minutes cut into 8 squares.

COMPOTE: Combine all ingredients in a pot cook over low heat 30 to
40 minutes, stirring occasionally, until apricots are tender a
light syrup forms.

CREME: Puree all ingredients in a blender till creamy, smooth white.

TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top
with a dollop of creme.

"Vegetarian Times" December, 1993
Submitted By MARK SATTERLY On 06-23-95